Wednesday, 5 August 2009
Return of the Coconut Flapjack
2 cups porridge oats
4 tablespoons demerara sugar
4 tablespoons golden (light corn) syrup
1/2 cup butter
pinch of salt
1 cup dessicated coconut
1/2 cup dark chocolate melted
set the oven to 180°C/350°F/Gas Mark 4
Grease a shallow baking pan.
Put the butter, syrup and sugar into a medium sized saucepan and melt together over a very low heat, stirring with a wooden spoon. Do not let the mixture boil.
Take the pan off the heat and stir in the oats, salt, coconut, mixing everything together well.
Pour the mixture into the cake tin and press down with the back of a spoon or a plastic spatula.
Bake in the centre of the oven for 15-20 minutes until golden brown.
Remove the tin from the oven and allow to cool for 15 minutes.
Melt the dark chocolate in the microwave and then drizzle over the flapjack.
When the chocolate has cooled and set cut the flapjack into squares, but leave in the tin until completely cool before removing.
cook's notes: This is a recipe that I have been playing around with for a while now I am really happy with the result, and so is everyone else as it doesn't seem to stay in the house very long before its all disappeared into happy bellies.